I am always game for a taco. Just about any kind of taco will do, but it took a little encouragement from my wife to really be enthusiastic about potatoes in a taco. She likes them. Me, not so much. But the chorizo in these tacos makes it all delicious.
Oh, and the avocado! Let’s not forget about the avocado. The salsa is actually a mix of avocado, tomatillo, and jalapeno. The smooth, cool salsa goes great with the warm chorizo and tortilla. I ate several.
Potato and Chorizo Tacos with Simple Avocado Salsa
from A Good Appetite
- 12 oz waxy potatoes, peeled and cut into ½-inch cubes
- 12 oz Mexican chorizo
- ¼ c onion, finely chopped
- 4 oz tomatillos, husked, rinsed and roughly chopped
- 1 clove garlic, peeled
- 1 jalapeno, seeded (optional—some like it hot!)
- 1 large ripe avocado, peeled and pitted
- 6-8 corn or flour tortillas
Bring a large saucepan of water to a boil. Add the potatoes and some salt. Let cook until tender, about 10 minutes. Drain.
Heat a large skillet over medium heat then add the chorizo and onions. Cook until the sausage is cooked through, break apart as it cooks. If there is a lot of fat drain it from the pan.
Add the potatoes to the skillet with the chorizo and onions. Cook until the potato starts to brown. Mash everything together a little as it cooks.
Meanwhile, put the tomatillos, garlic, and jalapeno in a food processor. Pulse until finely chopped. Add the avocado and pulse until everything is blended. Add salt to taste if needed.
Serve the chorizo mixture and avocado salsa on the warm tortillas.